November is National Fun with Fondue Month
Update, Nov. 21, 2025: Boska is offering 20% off on all fondue pots and tools now until the end of the month.
November is the unofficial start of the holiday entertaining season and the official start of National Fun with Fondue Month—the ultimate celebration of melting cheese. While February is National Fondue Month, we’ll take any excuse to revive this retro ritual.
Honoring fondue is one thing; having fun with fondue is another. Luckily, the dish is best served with a group of your closest friends and plenty of dippers. This may conjure mental images of conversation pits, shag carpets, and turtlenecks, but don’t fear—there are lots of ways to partake in this time-honored tradition sans donning polyester.
Not sure where to start? Read on to discover tips and tricks for hosting your own fondue party, plus authentic recipes.
Start With Quality Cheese
But not just any quality cheese—quality melting cheese. “Certain cheeses do not melt well and can result in grainy, clumpy, or greasy fondue,” says Suzanne Fanning, Chief Marketing Officer for Wisconsin Cheese. Cheeses to avoid include aged, hard cheeses such as parmesan or Pecorino Romano, which tend to separate when heated, and soft cheeses with high moisture content. She also advises against low-fat cheeses and pre-shredded cheeses. “Always opt for whole blocks of cheese and shred or grate them yourself,” Fanning says.
Which cheeses are best? “Most common versions [of fondue] use Le Gruyère AOP and Emmentaler AOP cheeses,” says Kaya Freiman, Emmi Roth’s communications manager. When Adam Moskowitz, a third-generation cheese importer, makes fondue, he uses a 50/50 blend of 1655 Gruyère and Challerhocker, another Alpine Swiss cheese. Appenzeller or Vacherin Fribourgeois are options as well, according to Isabelle Schilt, a marketing manager for Mifroma.
Want to stray from Swiss? Consider American Alpine-style cheeses such as Roth Grand Cru, Italian gorgonzola or fontina, or even a classic cheddar.
Use Proper Equipment & Prep
“For best results, use a fondue pot,” Schilt says. And when it comes to pots, avoid stainless steel. “You’re going to be soaking it for a day-and-a-half and scrubbing the hell out of it after,” Moskowitz says. Instead, opt for something nonstick or enameled. Moskowitz recommends a Boska bowl with a wood handle, calling it “magic.” (Writer’s note: If you like enameled cast iron, I use Swissmar’s Lugano which comes in festive cherry red.) Moskowitz also suggests additional accessories to enhance the experience including a portable camping-style butane burner and a whisk, as opposed to a wooden spoon.
Prep consists of two parts: Preparing ingredients and preparing dippers. For the fondue, Moskowitz shreds one to two pounds of fresh cheese and coats the blend in cornstarch to prevent sticking. “If you have a large stand mixer at home, using a shredding attachment is a wonderful way to spend less time at the grater,” says Freiman.
Some fondue recipes also call for alcohol. “Traditionally, fondue cheese is mixed with white wine and kirsch,” says Schilt. Moskowitz uses wines with plenty of acidity; “The acidity in dry white wines such as Sauvignon Blanc or Pinot Grigio helps stabilize the melted cheese, preventing stringiness,” says Fanning. A clove of garlic is another necessary element for coating the pot, according to Schilt, and don’t forget lemon and freshly ground pepper for flavor, says Moskowitz.
Accompaniments can vary, but one thing’s for sure: Ready them well in advance. Typical dippers, such as crusty bread or pickles, only need to be cut, but if you go with Moskowitz’s favorite—roasted brussels sprouts for a “campfire vibe”—planning’s required. Dippers with a sense of surprise include prosciutto-wrapped dates, grilled asparagus, or honey-drizzled crostini, says Fanning. Other roasted vegetables work, too, like potatoes. However, simple fare is perfectly acceptable. “[Try] good quality bread, soft pretzels, apple and/or pear slices, cherry tomatoes, grapes, broccoli and/or cauliflower,” says Freiman. “And assorted meats—seared steak, cubed ham, kielbasa slices—all make wonderful options.”
Drinks can range, as there are a ton of pairing opportunities. White wine is classic, but beer, cider, and cocktails (“Manhattans or martinis,” says Schilt) all work well with fondue. Is this your first fondue rodeo? Freiman suggests a chilled Riesling or dry sparkling white.
Select a Recipe
Start your fondue journey with culture’s classic Swiss recipe, this easy Emmi Roth recipe, or Moskowitz’s below.
DJ Fondastic’s Cheese Fondue
Equipment
- 1 bowl
- 1 fondue pot
- 1 whisk
- 1 pepper grinder
Ingredients
- 1.5 lbs shredded cheese 50/50 blend of 1655 Gruyère and Challerhocker
- 1 to 2 tbsp cornstarch
- 1 clove garlic halved
- 1 cup dry white wine
- 1 tbsp lemon juice
- 1 tbsp kirsch
- Freshly ground pepper to taste
Instructions
- In a large bowl, toss the cheese blend with cornstarch until evenly coated.
- Rub the inside of your fondue pot with the cut sides of the garlic clove.
- Add wine to the pot and bring to a simmer.
- Add cheese by the handful, whisking until smooth.
- Whisk in lemon juice, followed by the kirsch, until the mixture is silky.
- Season generously with black pepper and serve on a low and steady flame.
You can also try several culture variations:
French Onion Fondue with Gruyère-Baked Baguettes
New Potato, Pickled Shallot, and Cheese Fondue
Turkish Cheese Fondue (Muhlama)
Aged White Cheddar & Cider Fondue
When making his fondue, Moskowitz adds grated cheese by the handful and puts faith in ratios. “Handful at a time and you’re whisking,” he says. “There’s always a moment when making fondue where you panic and you’re like, ‘I don’t have enough cheese. I put too much wine.’ You can’t panic. You got to trust the math.”
Not feeling the wine? That’s OK, since fondue can be made with other booze, such as beer, or even broth for a zero-proof twist, Fanning says. “A good rule of thumb is to match the intensity of the cheese with the intensity of the alcohol,” she explains. “Lighter wines pair best with mild cheeses, while robust cheeses like aged gouda or sharp cheddar can stand up to fuller-bodied wines or beer. Beer works exceptionally well with sharper cheeses, as ales, stouts, or lagers add malty depth.” Moskowitz has even made fondue with sake. The takeaway is to not be afraid of creativity, says Schilt. “The base is cheese, liquid, and starch, so play around with different flavors to find what best suits your palate,” she says.
Fondue will also have a tendency to thicken as the evening goes on—don’t panic when this happens, either. Use low and steady heat to keep the cheese loose and mix often. “Use a piece of bread or other accompaniment to stir the fondue in a figure-eight pattern to help keep it smooth,” says Freiman. Advise guests to twirl their fondue fork above the pot, too, she says, as this allows excess cheese to drip back into it. Have dinner forks on the table so that no one eats from their long fondue fork and then goes for seconds.
Additionally, make sure you have nutmeg and pepper accessible, says Freiman—it’s tradition to add a sprinkle of one to your dippers as they come out of the pot. On the other hand, Moskowitz leaves nutmeg out. “There’s no nutmeg to be found in any fondue in Switzerland,” he says, preferring a signature pepper blend.
Keep Up the Energy
Hosting new friends? Try an icebreaker game. Hannah Gershowitz of New York’s Metro Cheese Club uses Food Stories at her events. Low on supplies? Try Fishbowl—you’ll only need pens, torn paper, and a bowl.
Or, up the ante by transforming the gathering into a Fonduel. The brainchild of Moskowitz, Fonduels can have as many or as little rules as you want, so long as everyone’s having fun. Ask friends to bring their own fondue and vote for a champion at the end of the night, or create a Top Chef-style challenge. “I’ve, at times, restricted what cheeses you could use; meaning you get assigned a cheese and you have to use that cheese as part of your shred,” says Moskowitz.
At the end of the day, Moskowitz says to remember that the real game is eating fondue, basking in its comforting warmth, and soaking up fun with friends. Schilt agrees. “Fondue is best enjoyed; shared,” she says. At culture, we couldn’t agree more.
Alana Pedalino
Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.
